I get asked a lot what are my favorite cookbooks – my usual response is “Food Porn.” I thought that would get your attention. If you’re not familiar with this term, it’s not some kind of kinky sex with apple pies or anything. Food Porn is what foodies and chefs call cookbooks such as The French Laundry, Chez Paniessse, and anything Charlie Trotter has to do with. In the pages, you will find spectacular visual presentations of food at its’ pinnacle of beauty – provoking salivation and lustful hunger. I don’t read these books for their recipes – I look at this shit for the pictures like a 10 year old that found his dad’s stack of Playboys.
The problem with cookbooks is similar to that of some religious texts in my opinion – people take it literally or as some call it – the word of God. Some people read recipes, and as they attempt to replicate the beautiful dishes pictured, the stress causes them to be come wound tighter than a hummingbird’s asshole. When was the last time you were in one of those big box bookstores? There are more cookbooks than one could read in a lifetime. Do you really believe every recipe in those texts are formatted to be reproduced in your two bedroom apartment? No, no they’re not! Plus, most chefs don’t give you their exact recipe – they leave something out, “their secret ingredient.” This is why you cannot replicate the spinach dip like the one you get at Houston’s – they don’t tell you there’s mayonnaise in it. Oops, sorry boys, your secret’s out! Recipes should be taken with the proverbial grain of salt. [click to continue…]
{ 0 comments }
I love hearing from friends and family about what they’re thinking will be on the menu for the big Holiday Supper. Getting some new tips and sharing others – I can’t talk about sports so yeah that’s pretty much all I’m bringing to the table. With the brutal weather bitch-slapping our country currently, it sounds like frying the turkey outside isn’t sounding so promising (FYI – snow flakes and rain don’t mix well with screaming hot oil!). I like this time of year because people are trying new recipes and eager to discuss victories and train-wrecks. I went out on a limb this year – I baked…I fukn hate baking far too scientific, but I was give a recipe I’ve chased for nearly a decade. (Nailed it!) 
